Butternut, Sweet Potato, Coconut & Ginger Soup

Prep Time:5 mins, Cook Time: 25 mins, Total Time: 30 mins

March 21, 2015

Eat Your Veg | Butternut Squash, Ginger & Coconut Soup

Soup’s a bit of a mega mid-week staple round here and it’s rare a week goes by without either one of The Monsters declaring a desire for something soupy for their tea. And being honest they’re not exactly fussy in their tastes either, any thick and hearty root veggie or squash based soup will always suffice. Made simply with veggie stock, sometimes a few lentils and occasionally a dollop of creme fraiche. Just as long as it’s served with copious quantities of cheesy toasts they’re invariably happy, and I’m equally as happy as little tummies get filled to the brim with loads of good stuff.

But nice as they are, I personally like a little more flavour to my soup, particularly by this time of the year when I’ve slurped my way through a whole season of them. Though my attempts to pimp things up in the flavour department more often than not are met with outright rejection, especially if there’s any chilli involved as Frannie annoyingly now appears chilli-phobic. Ahrrrrr.  But this butternut and sweet potato based soup was thankfully met with all round family approval and rapidly emptied bowls. High in the flavour stakes with a liberal use of garlic and fresh ginger, a solid nutritional punch from the veggies and lentils plus a refreshingly different twist of coconut milk. So enjoyed in fact that’s it’s been made and relished twice since. Result. For additional grown up appeal stir through a smidgeon of harissa paste or a pinch of chilli flakes.

IMG_4849I made my soup using a Barfoots ‘Grown with Love’ Diced Butternut & Sweet Potato 1kg Soup Pack, all ready prepped for you to open and pop straight in your soup. I was lucky enough to be recently sent a large selection of Barfoots veggies to try out, all of which went down a storm at Eat Your Veg HQ. Jacques took one glance and asked for corn on the cob and butternut soup for his tea, good lad. And of course I was more than happy to oblige! The asparagus and Tenderstem were delicious in a simple orzo pasta and smoked salmon dish I made, do watch out for that recipe soon too. And the sweet potato wedges (another fave around here) were scrumptious baked with a little rapeseed oil and a liberal dusting of freshly ground cumin and coriander.

I should point out that not only were the veggies themselves of an excellent condition and flavour but they were indeed ‘grown with love’, sustainably produced with much respect for the environment. Barfoot’s vegetable philosophy being ‘Happy Soil = Happy Veg”. Their holistic veggie growing methods are spread to the various farming partners they have around the world so you can rest assured that your imported asparagus, corn on the cob or Tenderstem broccoli have also had the very best of environmentally sensitive upbringings.

Eat Your Veg | Butternut Coconut & Ginger Soup

The Good Stuff:

Butternut, Sweet Potato, Lentils, Ginger, Garlic



Great For:

Toddlers, Pre-Schoolers, Big Kids, Grown Ups, Family Lunches or Mid-week Teas, Hiding Veggies, Vegetarians, Vegans



Notes:

For more grown up zing stir through a pinch of chilli flakes or a smidgeon of harissa paste.



Special Equipment:

A large saucepan. A blender, processor or hand held stick blender.



Butternut, Sweet Potato, Coconut & Ginger Soup

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Ingredients Prep Time:5 mins, Cook Time: 25 mins, Total Time: 30 mins

1 tablespoon olive or rapeseed oil
1 large onion, diced
3 cloves garlic, finely chopped
1 very large thumb sized piece of ginger, peeled and finely chopped
1 kg butternut squash and sweet potato (I used a Barfoots Grown With Love ready prepared mixed bag), peeled, deseeded and cut into small chunks
150g red lentils
black pepper
1.25 litres weak vegetable stock (I used Marigold Reduced Salt)
1/2 to 1 400g can coconut milk, depending on how creamy you want your soup
a little Harissa paste or chilli flakes for the grown ups, optional

1) Heat the oil in a very large saucepan and saute the onion for 5 minutes, stirring from time to time.
2) Add the garlic and ginger and cook for a further minutes before stirring through the butternut, sweet potato, lentils, stock and a generous pinch of black pepper.
3) Bring to a simmer, cover and cook for 15 to 20 minutes until the veggies and lentils are all fully tender.
4) Whiz the soup until smooth with a hand held stick blender directly in the saucepan or in a jug blender.
5) Stir through the coconut milk, using half to a full can depending on how creamy you like your soup.

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5 thoughts on “Butternut, Sweet Potato, Coconut & Ginger Soup

  1. Choclette

    That is definitely my kind of soup Lou. Adore squash soup and love lentil soup, but never combined the two. Soup is such a brilliant way to get veggies down little throats 😉

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